Ina Garten’s Charlie Bird’s Salad

When I come across a delicious recipe, it’s fun to pass it along. This was dinner at our house about a month ago and there was plenty left over for lunch the next day and for a side salad the following night. There was also a couple of servings to take over to my Mom’s and she gave it two thumbs up-My Mom knows a good dish when she tries it. Anyway, farro has become more popular over the last few years. If you are unable to find farro on hand-I found it at Kroger in Grand Blanc in a bag in the aisle with the rices-Kashi/Kasha is another grain that I would substitute. Enjoy!

I like to have all ingredients easily available when preparing. Rustic Homemade Bread-here on my website is a nice accompaniment to this salad.

1 cup pearled farro (6 ounces)
1 cup fresh apple cider
2 bay leaves
Kosher salt and freshly ground black pepper
½ cup good olive oil
¼ cup freshly squeezed lemon juice
½ cup roasted, salted pistachios, whole or chopped
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh mint leaves
1 cup cherry or grape tomatoes, halved through the stem
¹⁄3 cup thinly sliced radishes (2 to 3 radishes)
2 cups baby arugula
½ cup shaved Italian Parmesan cheese
Flaked sea salt, such as Maldon

Freshly shaved Parmesan, chopped herbs and radishes add a nice touch to a salad. Tomatoes we see often in a salad but the unusual ingredients add a nice burst of unexpected flavors.

Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.

Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and ½ teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.

Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.